This Risotto is an easy recipe, made with few ingredients. It’s rich, creamy and filling. In this recipe I used prosciutto, which gives a lovely crisp salty element to the dish. Adding mushrooms, peas or other vegetables just before the rice can also work wonderfully. Feel free to be creative.
Ingredients
- 1 Onion
- 100g Butter
- 100g Parmesan
- 300g Risotto Rice
- 1 Litre Chicken Stock
- 150ml Water
- Salt and Pepper
- 4 Slices Prosciutto Ham
Directions
- Heat your grill to its highest setting.
- Finely dice the onion. Heat half the butter in a large saucepan and add the onion. Cook over a medium heat until the onion begins to soften.
- Meanwhile, grate the parmesan.
- Add the rice to the pan with the onion and stir to coat it in the butter.
- Add the water to the rice and bring to the boil. Continuously stir until the rice has absorbed the water.
- Put the stock into another saucepan and bring to a simmer.
- Add a ladle full of stock to the rice at a time. Make sure the stock has absorbed before you add the next ladle full. You might need to use all of the stock. Taste the rice as you go to check if it is cooked. You will only need to cook it until al dente (meaning the rice has a slight bite to it).
- Put the prosciutto onto a lined baking tray and under the grill for 2 minutes until it becomes crispy. Remove and keep aside.
- Add the remaining half of butter and the parmesan to the risotto when the rice has a tiny bite left to it. Season with salt and pepper.
- Allow the risotto to rest for 5 minutes before serving to allow it to finish cooking. Risotto should have a slightly wet consistency when serving. Therefore, when you spoon it into a bowl, it should run very slightly.
- Serve the risotto with the crispy prosciutto on top.
